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Curried Sweet Potato Dip

2 medium size sweet potatoes, peeled and diced small

whole and halved sweet potatoes isolated on white

1 Tbsp olive oil

1 Tbsp curry powder

1 tsp black pepper

1/4 cup pine nuts

1/4 cup sun-dried tomatoes, finely chopped

Preheat oven to 375 degrees and get out a large baking sheet.

In a bowl, toss together the sweet potatoes, olive oil, curry powder, and black pepper, then dump onto the baking sheet.

Bake in preheated oven for 20 minutes, stirring often, until sweet potatoes are tender.

Remove from oven, let cool slightly, then dump sweet potatoes into a food processor and puree until smooth, then spoon out into a bowl.

Add to the sweet potatoes the pine nuts and tomatoes, stir to combine.

Serve immediately with crackers, chips, or veggies.

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